Steamed Organics - freshly steamed food for weaning your baby

The Benefits of Steam Cooking

Steam cooking keeps the flavour and texture of the food and loses least nutrients and anti-oxidants than boiling or microwaving. The food cooks in its own juice minimising loss of nutrients and texture; this is because the heat is gentle and does not roughen up the cellular structure of the food tissues, or aromatic composition. The steam slowly infuses through the ingredients, to create a uniform heating environment, unlike bubbly boiling water. Flavour noids lost after steaming fresh broccolli was 7%: when pressure cooked 47% was lost: 66% when boiled and a 97% when microwaved, according to a BBC publication. The biggest casualties when boiling are vitamins C, B1 and mineral salts as they readily dissolve in water and are lost when the water is thrown away. By steaming and immediately freezing we ensure maximum goodness, without the use of additives or preservatives.